Couscous with vegetables
4 servings
30 minutes
Couscous with vegetables is a bright and aromatic dish of Turkish cuisine that combines the tenderness of couscous with the juiciness of fresh vegetables. Historically, couscous was popular in Maghreb countries, but its versatility allowed it to penetrate Turkish gastronomy as well. In this recipe, sweet red pepper, carrot, and zucchini create a harmony of flavors complemented by spicy notes of garlic. The dish is light yet nutritious, making it perfect for a vegetarian diet and serving as an excellent side for meat or fish dishes. Ideal for warm summer dinners or a healthy lunch, this couscous absorbs the flavors of the vegetables and spices, creating a delicate texture and pleasant aftertaste.
1
Cut the carrot into small cubes. Heat 4 tablespoons of vegetable oil in a saucepan, add the carrot, and fry, stirring, over medium heat for about 5-6 minutes.
- Carrot: 1 piece
- Vegetable oil: 4 tablespoons
2
Finely chop the pepper and zucchini. Add them to the pan with the carrots, frying and stirring until all the vegetables are cooked, about 5-7 more minutes.
- Red sweet pepper: 1 piece
- Zucchini: 1 piece
3
Add minced garlic to the saucepan and sauté for 30 seconds. Pour in water, add salt to taste, and bring to a boil.
- Garlic: 3 cloves
- Water: 400 ml
- Salt: to taste
4
We add couscous.
- Couscous: 200 g
5
Stir, remove the saucepan from heat, cover with a lid, and set aside for 5 minutes.
6
Once the couscous is steamed, fluff it with a fork.